Strawberry White Chocolate Cookies
Made with fresh strawberries and sweet white chocolate, these Strawberry White Chocolate Cookies are perfect for spring or summer. It's a quick and easy drop cookie recipe with no chilling required!
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup diced strawberries
- ½ cup white chocolate, chopped OR white chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking pan with parchment paper or lightly grease with cooking spray. Set aside.
- In a large bowl, beat the butter and sugars together with an electric hand mixer until smooth and creamy. Add vanilla and egg and beat until just combined.
- Add the flour, baking soda, and salt. Mix together until a crumbly mixture forms.
- Add in diced strawberries and white chocolate, reserving a few for the tops of the cookies (if desired).
- Scoop dough with a 2-inch cookie scoop and place about two inches apart on prepared baking pans. Top each cookie with reserved strawberries and white chocolate (if desired). Bake for 10-12 minutes, or until edges are set and start to turn golden brown. Remove from oven and let cool for 10 minutes on pan and then move to a wire rack to cool completely.
Notes
- Cookies will keep in an airtight container at room temperature for up to five days.
- See my tips and tricks for making these Strawberry White Chocolate Cookies above the recipe box.